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Clam Chowder

 Clam Chowder
--Rosemary Peterson, Archie, Missouri
12 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 cans (6-1/2 ounces each) minced clams
  • 6 medium potatoes, peeled and diced
  • 6 medium carrots, diced
  • 1/2 cup chopped onion
  • 1/2 cup butter, cubed
  • 1-1/2 cups water
  • 2 cans (12 ounces each) evaporated milk
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • Drain clams, reserving liquid; set the clams aside.
  • In a large kettle, combine the potatoes, carrots, onion, butter,
  • water and reserved clam juice. Cook over medium heat for 15 minutes
  • or until the vegetables are tender. Stir in the milk, soup, salt and
  • pepper. Simmer, uncovered, until heated through. Stir in clams.
  • Yield: 12 servings (3 quarts).
Nutritional Facts: 1 serving (1 cup) equals 230 calories, 11 g fat (7 g saturated fat), 33 mg cholesterol, 560 mg sodium, 28 g carbohydrate, 3 g fiber, 6 g protein.